What’s in the Box:
Red Bartlett pears
Family shares also include:
Red butter lettuce; more beets & beans
Here's is another serious heybuddy recipe that will score huge points, can be enjoyed by any age and if done correctly uses two pans and a colander.
- One whole chicken cut into pieces, or 6-8 of your favorite chicken chunks; I prefer thighs for this recipe (and they are affordable)
- Salt and pepper
- Olive oil
- 1 large pepper
- 1 large onion, or a bunch of green onions
- 2-3 summer squash
- 3 cloves garlic
- 4-6 tomatoes, or a pint of cherry or grape tomatoes
- 1 cup chicken or vegetable broth
- 1/2 bunch summer savory or oregano leaves
- fresh basil leaves
Heat 1/2 inch of cheap oil in a 6 Qt casserole*.
While the oil is heating... Cut the vegetables into chunks they will have to hold up to 30 minutes or more of cooking, and this dish is best if they are allowed to maintain their integrity. Dice the garlic.
Put about a table spoon of salt and a little less pepper in a plastic bag. Skin the chicken and put it it in the bag and sort of shake/shimmy/roll it around until the pieces are evenly covered.Carefully place the pieces batch by batch in the cassserole and fry for about 5 minutes per side or until brown.Transfer the chicken to a plate and set aside.
Drain the oil and scrape the snizzlins from the bottom but do not discard the snizzlins. (snizzlins are what is left in the pan after something has sizzled). Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is just tender, about 5 minutes. Remember you are going to cook the whole Matilda for about 25 minutes, so do not over cook the vegetables. Add the squash, and frankly anything else you would care to get rid of in the fridge: celery, fennel, etc. Stear away from starchy things as this dish is usually served over pasta. Season with salt and pepper. Blanch and peel the tomatoes and dice them into course chunks. If using cherry or grapes tomatoes, just leave the skin on and half them. Add the tomatoes and herbs and simmer for a few minutes, until things start looking saucy. Return the chicken pieces to the pan and turn them to coat in the sauce.
Here is when you put your pasta water on. The sauce will cook for 25-30 minutes and give you just enough time to heat the water and cook and drain the pasta.
Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for breast pieces, and 20 minutes for thighs etc. I strongly recommend the use of a good instant read thermometer for gauging doneness of chicken.
Using tongs, plate the pasta. With the same tongs place a piece of chicken on top of each plate of pasta.If necessary to thicken the sauce, turn up the heat for a minute or two. Spoon the sauce over the chicken, then sprinkle with sliced fresh basil and parmigiano and serve.
*Remember casseroles? Mine is pictured above. They are indispensable for bachelor cooking as you can often cook the entire meal in this one pot, or whatever it is. They can be used on the cook top, then baked. Oh, and I did not break the bank on this thing. I shopped outlets and purchased a "Lodge" brand and have been thoroughly delighted. If you do not have one just fry the chicken and sautee the vegetables in a cast pan, then transfer to your best heavy bottom pot.